Spicy Honey (2 ways)
Local honey + fresh peppers is the sweet/spicy combo you didn’t know you were missing. Use spicy honey over meat, vegetables, pizza, salad, and sandwiches. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Ingredients
- 1 cup honey*
- 2-3 jalapeños* serrano or other spicy pepper can be substituted.
- 2 tbsp apple cider vinegar
Instructions
Stove Top Spicy Honey
- In a small sauce pan combine honey and thinly sliced hot peppers. Heat gently, stirring often, over medium-low heat until mixture forms small bubbles around the edges. Simmer gently for 15-20 minutes. Do not let the mixture boil.
- Remove honey from heat. Pour into an airtight container and mix in apple cider vinegar. Peppers* can be removed from honey before storing, or left in to continue adding some spice. Store spicy honey in the refrigerator for up to 2 weeks. *Candied pepper slices can be eaten as snack, used in spicy lemonade, or discarded.
Fermented Spicy Honey
- Add honey and thinly sliced peppers to an airtight jar. Set jar aside in a cool dark place. Check honey every other day, opening the lid to remove gases. Replace lid and flip jar upside down. Honey is ready to use after 1 week.
- Remove pepper slices and save for later use. Honey can be stored at room temperature up to 3 months.
Notes
Remove seeds and membrane from peppers, use spicier peppers, or fewer peppers to adjust the spicy level up or down to your preference.
Food Styling and Photography by Sierra Buchholz.
Nutrition
Calories: 66kcalCarbohydrates: 18gProtein: 0.1gFat: 0.01gSaturated Fat: 0.001gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.001gSodium: 1mgPotassium: 18mgFiber: 0.1gSugar: 17gVitamin A: 17IUVitamin C: 3mgCalcium: 2mgIron: 0.1mg
